Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
Marinade
- 6tablespoons light soy sauce
- 4 cloves garlic, crushed
- 2teaspoons Szechuan peppercorns, crushed
- 2tablespoons rice vinegar
- 1tablespoons cornflour
- 625grams raw tiger prawns, peeled with tails left intact
- 5milliliter cooking spray
- 1 large onion, thickly sliced
- 225grams broccoli florets, cut into thin pieces
- 1 large carrot, halved and thinly sliced diagonally
- 8 spring onions, diagonally sliced into 3 cm lengths
- 1 piece fresh root ginger, peeled and very finely shredded, 2.5 cm piece
- 1/3 cup chicken stock
- 1tablespoons oyster sauce
Method
Step 1 of 3
Place the prawns in a glass or ceramic bowl and add all the ingredients for the marinade. Toss to coat evenly, cover and leave to marinate at room temperature for 10 minutes.
Step 2 of 3
Meanwhile, spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the onion and stir-fry for about 3-4 minutes until softened. Add the broccoli, carrot, spring onions and ginger and stir-fry for about 3-4 minutes until just tender. Stir in the stock and cook for 2-3 minutes.
Step 3 of 3
Stir the prawn mixture and oyster sauce into the pan and cook, stirring, for about 3-4 minutes until the prawns have turned pink and are firm. Serve with rice or noodles.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.